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Bright Sun
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Hala has
village women in the front window
rolling out thin dough with broomstick
rolling pins as you watch.
The
dough is then baked into paper-thin lavas (lah-VAHSH)
bread, or used to make traditional
country dishes such as mantı
(mahn-TUH), a
Turkish ravioli served with a light
yogurt sauce. It's authentic and
delicious, which is why most of the
patrons here are locals, not tourists.
The
flat dough is also used to make gözleme, thin
dough folded over various ingredients,
then baked on the griddle.
You
can get full meat meals here, but
most people have soup, gözleme or manti and ayran (the
refreshing yogurt drink).
There's
a Hala on Istiklal
Caddesi and another a few blocks
away on Çukurlu Çesme
Sokak (around the corner at the far
end of Büyükparmakkapi
Sokak)(map).
Hala
Istiklal
Caddesi No 137a (at Turnacibasi
Sokak), Beyoglu, Istanbul
also...
Çukurlu Çesme
Sokak at Büyükparmakkapi
Sokak, Beyoglu, Istanbul
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Above, Hala on Istiklal
Caddesi. Below, a
cook rolls out the dough and
bakes it into paper-thin lavaş bread
on a griddle. |
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